Easy Thai Chicken Curry

$- 1 lb (450g) boneless, skinless chicken breast - 1 can (14 oz) full-fat coconut milk - 2 tablespoons red curry paste - 1 tablespoon coconut oil - 1 medium onion, finely chopped - 1 cup assorted bell peppers (red, yellow, and green) - Fresh cilantro leaves for garnish - Lime wedges for serving - Cooked jasmine rice Creating this Easy Thai Chicken Curry is a breeze with the right ingredients. You need fresh chicken breast, coconut milk, and red curry paste as your star players. These flavors blend to create a warm, comforting dish. The additional ingredients like coconut oil, onion, and colorful bell peppers add depth and a pop of color. I love using a mix of red, yellow, and green peppers. They not only taste great but also make the dish look appealing. If you want to elevate your meal, consider adding fresh cilantro leaves for a fresh finish. Lime wedges are perfect for squeezing over the dish, adding a bright kick. Serving it over fluffy jasmine rice gives you the perfect base to soak up all the delicious curry sauce. For the full recipe, you can check the detailed steps to bring this dish to life! - Heat coconut oil in a pot over medium-high heat. - Sauté onion until translucent. Stir it gently for about 3-4 minutes. This helps to build flavor. - Add garlic and ginger; sauté for one minute. - Stir in red curry paste and cook briefly. This step releases the rich aroma. - Add chicken and cook until browned. Make sure to turn the pieces often. - Pour in coconut milk, fish sauce, and brown sugar. Stir everything well to mix. - Incorporate bell peppers and sugar snap peas. - Simmer until vegetables are tender. This should take about 5-7 minutes. As you cook, the colors will brighten up. This curry not only tastes great but looks vibrant too! For the full recipe, refer to the detailed instructions above. To make your Easy Thai Chicken Curry shine, adjust the seasoning. You can add fish sauce for saltiness. If you prefer sweetness, try brown sugar. These tweaks can change the taste in a great way. After cooking, let the curry sit for a few minutes. This helps the flavors meld together. Trust me; it makes a big difference! Serve your curry over fluffy jasmine rice. This adds a nice texture. For a pop of color, sprinkle fresh cilantro on top. Lime wedges are a must! They add a burst of freshness. Squeeze some juice over your dish right before eating. This little touch brightens the flavors. Cook your curry on medium heat. This helps prevent burning and keeps it smooth. Stir occasionally to ensure even cooking. This way, the chicken and veggies cook through nicely. You want everything to blend well for that perfect bite. {{image_4}} You can easily change the protein in this dish. If you want a vegetarian meal, swap chicken for tofu. Tofu absorbs the sauce well and gives a nice texture. You can also use shrimp for a seafood twist. Shrimp cooks fast and adds a lovely flavor. If you prefer beef, it works too! Just make sure to cook it well until tender. Feel free to play with the vegetables in your curry. Carrots and broccoli add crunch and color. You can also toss in some fresh spinach for extra nutrients. Spinach wilts down nicely and blends well with the curry. Using a mix of veggies keeps your dish fresh and exciting! Adjust the heat to fit your taste buds. If you love spice, increase the red curry paste. A little more will give you a nice kick! If you prefer milder flavors, simply decrease the amount of curry paste. This way, you get a curry that suits your palate perfectly. Store any leftovers in an airtight container. This keeps your Easy Thai Chicken Curry fresh. You can keep it in the fridge for up to 3 days. Make sure to let it cool before sealing. If you want to save some for later, freeze it in individual portions. This makes meal prep easy. When you're ready to eat, just reheat it on the stove or in the microwave. When you reheat, add a splash of coconut milk. This keeps the curry creamy and rich. Stir well to evenly distribute the heat. Enjoy your meal just like it was fresh! Yes, it can be made ahead and stored. I often make a big batch on weekends. This way, I have quick meals ready for busy days. Just let it cool and place it in a container. You can keep it in the fridge for up to three days. Yes, if using gluten-free fish sauce. Many brands offer this option. Just check the label to be sure. You can also use soy sauce if you prefer. Add more red curry paste or fresh chili. I like to slice fresh chili peppers and toss them in at the end. This gives the dish a nice kick. You can also taste as you go to find your perfect level of heat. Best served with jasmine rice or naan bread. Jasmine rice soaks up the sauce well. Naan adds a fun twist and is great for dipping. Both choices make this meal even more enjoyable. This blog post shared a simple Thai chicken curry recipe that uses key ingredients like chicken, coconut milk, and red curry paste. You learned step-by-step instructions for cooking. I also shared tips on flavor and presentation to enhance your dish. Remember, you can adjust spice levels and swap proteins or veggies to match your taste. With these tools, you can create a delicious meal that will impress. Enjoy your cooking journey and make it your own!$

Easy Thai Chicken Curry

Discover the flavors of Delightful Thai Chicken Curry with this easy recipe that brings a taste of Thailand to your kitchen! Using fresh ingredients and aromatic spices, this dish features tender chicken simmered in rich coconut milk, paired with colorful veggies. Perfect for a cozy dinner, serve it over jasmine rice and top it with cilantro and lime for a burst of flavor. Click through to explore this delicious recipe and elevate your mealtime!

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Ingredients

1 lb (450g) boneless, skinless chicken breast, cut into bite-sized chunks

1 tablespoon coconut oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons red curry paste

1 can (14 oz) full-fat coconut milk

1 tablespoon fish sauce (or soy sauce for a vegetarian option)

1 tablespoon brown sugar

1 cup assorted bell peppers (red, yellow, and green), sliced

1 cup sugar snap peas, trimmed

Fresh cilantro leaves, for garnish

Lime wedges, for serving

Cooked jasmine rice, for serving

Instructions

Begin by heating the coconut oil in a large pot or wok over medium-high heat. Once hot, add the finely chopped onion and sauté, stirring occasionally, until the onion turns translucent and soft, about 3-4 minutes.

Next, incorporate the minced garlic and grated ginger into the pot. Sauté for an additional minute, allowing the aromatic scents to fill your kitchen.

Add the red curry paste, stirring it into the onion mixture. Cook for 1-2 minutes, allowing the bold flavors to release and meld together.

Introduce the chicken pieces into the pot, ensuring they are well-coated with the curry mixture. Cook the chicken for around 5-6 minutes, turning occasionally, until it is nicely browned on all sides.

Pour in the can of coconut milk, stirring until the ingredients are fully combined. Then, add the fish sauce and brown sugar, mixing well. Bring the entire mixture to a gentle simmer.

Add the sliced bell peppers and snap peas to the pot. Continue to cook for another 5-7 minutes or until the vegetables are tender and the chicken is cooked through, ensure the chicken reaches an internal temperature of 165°F (75°C).

Taste your curry and adjust the seasoning as needed. You can add more fish sauce for saltiness or a bit more sugar for sweetness, according to your preference.

Once the flavors are balanced and the curry is ready, remove it from the heat and let it sit for a few minutes to cool slightly before serving.

Prep Time: 10 mins | Total Time: 30 mins | Servings: 4

- Presentation Tips: Serve the delightful curry over a fluffy bed of jasmine rice. Garnish with a generous handful of fresh cilantro leaves and lime wedges on the side, perfect for squeezing fresh juice over each serving, enhancing the dish with a zesty brightness. Enjoy your meal!